Pepe Argüello's coffee from Finca Santa Cruz in Chiapas, Mexico, is a roaster’s dream, offering a rich and savory profile perfect for espresso and latte preparations. This fully washed coffee, crafted from Bourbon, Typica, and Marsellesa varietals, delights with prominent notes of red fruit and cherry, followed by a lingering aftertaste of caramel, panela, and chocolate—evoking the essence of a Black Forest dessert.
For roasters, the meticulous process behind this coffee ensures consistency and depth in every roast. Handpicked at a Brix level of over 23°, the cherries undergo a 12-hour oxidation stage, followed by open-air fermentation and careful drying over 14 to 18 days. This method locks in the coffee’s complex flavours, providing a robust and balanced cup that stands out, whether as a standalone espresso or in milk-based drinks.
